Food - a Spirit's Suggestions

The problem with food is greed, as with many other things. We would say, “Less is more.” It’s not about quantity. As I said before, if you need one piece to be satisfied, you shouldn’t have ten pieces just because you can.

That way things wouldn’t be wasted.

I’m not talking about you personally, I’m talking about human beings. And food should be distributed in a different way, so all could have access to the same amount.

There are areas producing lots of things which can take nutrition out of the ground.

They should grow things that are important to feed the humans and the animals and other plants in the area.

They should grow different things in different places for the beings that live there, rather than saying here [gesturing with the hands] is a large amount of some sort of crop and then we send it off to other parts of the world.

It can make people sick — they call it allergy — because a lot of people can’t handle food that comes from other areas. They live in different climates.

Cara: That and it’s poison.

Yes. It all comes back to greed again. Food is poisoned to keep the little bugs away that would feed on it as well, so that they can grow more food for sale.

And it all adds up, this poison. You can’t say that it’s not poisonous for human beings because they are bigger than the little bugs that are killed immediately.

It adds up. The more you have of it, the more of it is stored in your tissues, especially the bones.

C: Why the bones? Or is it into the marrow, the part inside the bones?

It’s in the bones. Some kinds go into the bone marrow too. It depends on the structure of the poison. But the bones tend to store it long term.

It causes problems that are referred to as allergies. (It’s a poetic name they came up with).

Skin prick allergy testing. Aedgar says preservatives or foods from a very different environment, can cause allergies over time. Wolfgang Ihloff pic.

Nerida: I’ve been looking after Indigenous people in the desert, as you know.

Yes.

N: The people I know don’t seem to have allergies generally, even though now they’re eating a lot of food from other places. They don’t seem to have allergies the way that the Europeans do.

They will come later, because the poisons are stored in the bones slowly. The more it adds up, the more it plays out.

If they eat food from different areas that they’re not used to, some of them get physical problems, unpleasant problems, immediately — it doesn’t last long. But if they continue to eat these things, this very unpleasant reaction — they get used to it.

The chemicals get stored in the bones, which we would call a slow storing tissue of the body. And then they will have much bigger problems years later.

You work with people that are still healthy because they grew up as children eating in a traditional way. You know they’re supposed to eat these things, because they grow in the area where they live.

It doesn’t have nutritional benefits other than that people don’t feel hungry. They don’t get much energy out of it.

If you live in a place like here [in the Pacific], you eat fish, shellfish, things that grow in the soil here. You eat according to the climate. The changing climate will restrict what will grow here and what you can harvest and you’ll be fine.

The problem is that people think that the crops and other things that come here from other places, produced by greedy people in massive amounts — they think they need to eat these things wherever they go.

They are not open to another experience.

They want to come and see nice scenery here but they don’t want to be exposed to the food that’s provided by the climate of the place. They should be more open.

Cara: During the Summer months here, because of the climate it’s very hard to grow certain vegetables and greenery — things like spinach.

They grow lu’u here, a green leafy plant. Being a European and coming here that’s not what I’m used to eating.

People do eat leafy green things. They are related, similar, not the same things.

They do eat ancient leaves — they call it kale — in the cold parts of Europe.